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Eggplant Recipes

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Eggplant
(Excerpts from "Eggplant From Seed To Supper" 2nd Edition)

      Solanum nielongena L.(Solanum melongena) called eggplant by Americans, is also known as Guinea squash in some Southern U.S. regions, “aubergines" (French and British), “bathinjan” (Arabic), "badnjan" (Persian),"berenjena" (Spanish), "berinjela" (Portuguese), "melanzane" (Italians) and "melitzane" (Greeks).
     
Eggplant is a fruit we consume as a vegetable. Technically a berry, eggplant comes in a wide range of shapes and sizes, from spherical to cylindrical, and from tiny to enormous, from 2 to 12 inches in length. There are creamy-white, egg-shaped eggplants, thin Japanese eggplants, small grape-like green Thai eggplants, rosy pink and white striped eggplants and purple and white striped eggplants and most commmon in the U.S., pear-shape variety with a smooth, glossy, dark purple skin. Some of the more common varieties are:

Some of the more common Purple varieties are:

Beauty - 65-67 days hybrid, - 25 inches tall - glossy black - oval.
Black Beauty - 77-79 days - open pollinated. - 24-30 inches tall bush-type plant, - nearly black - oval fruit - tolerant to tobacco mosaic virus.
Black Bell - 68-72 days - hybrid, - 28 inches tall - glossy, deep purple black round/oval fruit - tolerance or resistance to tobacco mosaic virus.
Black Jack - 66-70 days - hybrid, - 32 inches tall - medium dark, oval fruit.
Classic - 76 days, elongated oval, high quality - tolerance or resistance to verticillium wilt - not adapted to cool winter growing regions.
Dusky - 61-64 days - hybrid, - 24 inches tall - large 12" x 4" glossy black, oval fruit - early production - tolerance or resistance to tobacco mosaic virus.
Epic - 63-65 days - hybrid, - 36 inches tall - large 10" x 4" deep purple-black, tear-drop shaped fruit - tolerant to tobacco mosaic virus.
Florida Market - 10 - 84-86 days - open pollinated - 36-48 inches tall - glossy, very black - tapered cylinder fruit resistance to phomopsis rot.
Midnite - tolerance or resistance to tobacco mosaic virus and phomopsis rot.

      The origin of eggplant is disputed. Some say China, some say India. A 5th century Chinese scroll records that Ladies made a black dye out of eggplants. the dye was spread on the ladies teeth and polished until their teeth would shine like silver. Eggplant grows in a wild form in India. Whether from China or India, eggplant was spread by Arab traders through the middle east, into Europe and Africa. Europeans and Africans carried eggplants with them to the Americas.

      Melanzana, (Italian for Eggplant), derives from the 16th century scientific classification of mala insana, or "mad apple." and was once thought to drive you insane.

Some of the more common Elongated Fruit varieties are:

Icheban - 57-59 days - hybrid, - 32 inches tall - soft, dark purple - slender cylindrical fruit.
Imperial - 70 days - tolerance or resistance to tobacco mosaic virus.
Little Fingers (Khiban) - open pollinated - 68 days - 6 to 8 inch long slim fruit born in clusters.
Little Fingers F1 - open pollinated - 68 days - 3 to 4 inch long slim fruit born in clusters.

Some of the more common White varieties are:

Easter Egg Hybrid - 52 days - white egg shaped fruit - turn yellow as they ripen - resistant to tobacco mosaic virus - good in pots.
Casper - Open pollinated, 70 days from transplant, white cylindrical.elongated to 6".
Ghostbuster - 80 days; white, slightly sweeter than purple types; 6"x7" oval fruit - turn yellow as they ripen - vigorous 30" tall dark green plants.

Some of the more common Novelty varieties are:

Bambino - an early prolific purple baby eggplant that produces thumb-sized fruit on clusters like cherry tomatoes. very prolific 1 foot tall plants Used for shish kabob and hors d'oeuvres.
Thai - small (golf-ball size), round color combination include white, reddish-orange, green and white or white with green.

Some of the more common Light purple with white stripes varieties are:

Ping Tung Long - twisted 12"x1 1/2" with white streaks heavy yielding, hardy and vigorous, disease resistant. long lavender fruit.
Slim Jim - 70 days - open pollinated lavender - turning purple when peanut-sized; good in pots.


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Selected Eggplant Recipes
(Excerpts from "Eggplant From Seed To Supper" 2nd Edition)

EGGPLANT CREAM
 
  Place  
1 eggplant (1 to 2 pounds)  
  whole, unpeeled, on grill 3 to 6 inches over low-glowing coals in the barbecue, or place in a Dutch oven over medium-low heat, or put on a pan into a 400° F oven. Cook or bake, turning often, until evenly charred and soft all over, about 30 minutes. Cool; split skin, scoop the interior into a blender or food processor and whirl until smooth. To each cup pulp, add  
1 tablespoon lemon juice,
2 teaspoons olive oil,
1/2 small clove garlic,
pressed
salt and pepper, to taste.
 
  Whirl smooth. Add in  
1 to 2 tablespoons unflavored yogurt.  
  Serve cold or at room temperature. Drizzle with a little  
olive oil  
  and/or sprinkle with  
chopped parsley.  
Makes about 1 cup.  
 
SAUTEED EGGPLANTS
 
  Peal and dice  
1 pound eggplant.  
  In a large fry pan, heat  
8 tablespoons oil  
  when hot add the cubed  
eggplants and
1 sliced clove garlic.
 
  Cook, stirring frequently, until nicely browned, about ten minutes. Mix with  
3 tablespoons chopped parsley  
  and season to taste with  
salt and pepper.  
Serve as a side dish or hors d'oeuvre or with pasta (See next recipe).  
 
EGGPLANT LINGUINE
 
  Prepare sautéed eggplants.
Boil
 
linguine (or your favorite pasta)  
  according to the directions on the package. Make a verdi sauce by melting  
4 tablespoon butter or margarine  
  in a sauté pan. Add  
2 cloves garlic, chopped  
  and sauté until lightly golden before adding
 
4 tablespoons chopped parsley.  
  Cook and stir until the parsley is heated through, about 1 minute. Toss the pasta with the verdi sauce and top with sautéed eggplants and grated  
Parmesan cheese.  

ROASTED EGGPLANT SOUP
 
  Pierce  
1 large eggplant (1 1/2 pounds)  
  in several places with a fork. Place in a shallow baking dish with  
1 large onion, unpeeled.  
  Bake at 400° F until the vegetables are very soft when squeezed. (about 1 & 1/2 hours). Let cool, peel and purée in a blender or food processor. In a 2- to 3-quart saucepan, combine the purée with  
3 cups chicken broth  
  and mix well. Bring to a boil. Add  
2 tablespoons lemon juice
 
  and season to taste with  
salt and pepper.  
  Pour into individual serving bowls and garnish with  
chopped parsely and
red pepper strips.
 
Makes 4 servings.  
  .  

LAMB AND EGGPLANT KABOBS

 
  In a medium-sized bowl, combine  
2 pounds lean ground lamb or beef
(or half 'n' half) with
1 1/2 cups finely chopped onion
1 cup finely chopped parsley
1 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon paprika
and
1/2 teaspoon cayenne.
 
  Knead until well blended. Shape into 8 patties 1/2-inch thick, chill at least 1 hour. Meanwhile, prepare  
8 Japanese eggplant, each about 6 inch long,
or 1 large (1 3/4 to 2 pounds) eggplant, cut into 8 long wedges.
 
  Divide each Japanese eggplant or eggplant wedge into 4 equal sections; divide each meat portion into 3 balls. On 8 greased thick skewers, alternate eggplant pieces and meatballs, pressing together firmly. Grill or broil, brushing cut surfaces of eggplant well with  
olive oil and
salt and pepper to taste
 
  as they cook. Turn a needed to brown evenly on all sides until eggplant is cooked through, about 2 minutes  

Makes 8 servings.

 


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Eggplant Contents
(from "Eggplant From Seed To Supper" 2nd Edition)

Preface
Solanaceae
Eggplant
Cultivation
 
  Irrigation
Harvest
Storage
Pests And Diseases
 
Cooking Methods  
  Boiled
Baked
Broiled
Grilled
Fried
Deep Fried
 
Nutritional Breakdown
Recipes
Appetizers And Dips
 
  Eggplant Cream
Eggplant Caviar
Eggplant Dip
Eggplant Sesame Dip
Spicy Eggplant Dip
Baba Ghanouj
Curry Sesame Eggplant Bits
Eggplant Hor d'Oeuvre
Roasted Eggplant Slices
Eggplant Sandwich With Avocado
 
Salsa  
  Eggplant Appetizer With chèvre
Baigan Bharta (mashed Eggplant)
Caponata, Cold Eggplant Appetizer
 
Salad  
  Eggplant Salad
Eggplant Tomato Salad
Italian marinated eggplant salad
 
Soup  
  Roasted Eggplant Soup
Roasted Eggplant And Red Bell Pepper Soup
Japanese Eggplant Miso Soup
Tomato Eggplant Soup With Couscous
 
Side Dishes  
  Eggplant Pancakes
Southern Fried Eggplant
Grilled Japanese Eggplant#1
Grilled Japanese Eggplant#2
Deep-Fried Eggplant Strips
Fried Eggplant Strips
Eggplant Fritters
Eggplant Tempura
Eggplant With Tofu
Fried Garlic Parsley Eggplant
Oven Fried Eggplant
 

  Ratatouille
Garlic Roasted Eggplant
Eggplant and Mushrooms Au Gratin
Spicy Eggplant
Marinated Eggplant
Eggplant in Green Sauce
Eggplant With Apricots
Baked Eggplant with Olives
Baked Sliced Eggplant
Japanese Eggplant Sauté
Ginger Eggplant
Szechuan Garlic Eggplant
Eggplant In Cheese Sauce
Sautéed Eggplant
Eggplant Linguine
Eggplant Hash
Eggplant With Sesame Sauce
Marinated Eggplant With Capers
Eggplant And Rice Patties
Indian Eggplant Slices
Eggplant Stewed With Olives
Fried Eggplant Sandwiches
Kizarmis Patlican (Fried Eggplant With Green Peppers
Eggplant Tomato Tart
Fried Eggplant With Confectioners Sugar
Eggplant Steak
 
Main Dishes  
  Land And Eggplant Kabobs
Eggplant Casserole (Tomato Base)
Cheddar Eggplant Casserole (Milk Base)
Eggplant Parmesan
Swiss Eggplant
Onion Tomato Sauce
Greek Moussak
Molded Vegetable Moussaka
Eggplant Imsakaa
Stuffed Eggplant Wedges
Stuffed Japanese Eggplant
Cajun Stuffed Eggplant
Stuffed Eggplant In Tomato Sauce
Spaghetti with Eggplant
Eggplant And Beef Ball
Bow Tie Pasta With Roasted Garlic And Eggplant
 
Preserving  
  Eggplant Preserved In Oil
Quick Eggplant Pickles
Egyptian Pickled Eggplant
Dried Eggplant
Frozen Eggplant
 
Index  

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Eggplant From Seed To Supper
2nd Edition

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